Monday, May 25, 2009

Update 6/26/09 -- This is good. This is very good. It dried out a little too much...if I can get it to finish with a little more residual sugar (~1.012 maybe), it would be excellent. Mash at 154 next time...maybe a little more crystal.--

Got the idea from Nate Smith when he gave a talk for the Worts of Wisdom club about IPA/IIPA brewing. Figured it would be a good use for the little bit of grain I had left in the garage, or at least a good experiment. Kept the IBUs down (although my estimate is likely not quite accurate as I used a full 2oz of Centennial today...probably just error on the scale). Munich and 40L for some flavor, CaraPils for a little body. We'll see. Session IPAs are...not real common. I'm also new to Palisade.

Mashed in 10qts to 120F, rest for 15min. Raised (using 1.5gal hot water) to 152F and held for 45min. Batch sparge - drained, added ~3.75gallons hot water to bring to mash out temp, drained. Collected about 6.75gal at 1.030SG for 74.5% efficiency.

Sunday, May 3, 2009

Patience...75 minute mash, 45-50 minute lautering time (as opposed to my usual 15), and a 90+ minute boil. Cleaned out the freezer a bit with the hops. This is nominally an American amber, but the flavor and aroma hops might argue with you on that point.

Mash in 16qts water to 150F for 75min. Mash out to 168F for 10min. Sparge and lauter to 7 gallons of wort (SG~1.048 for 74% efficiency!). I used 1/4 tsp epsom salts and 1/2 tsp gypsum in the mash water - that's Burtonization, Kyle.